Chipotle Shrimp Tostadas

with guacamole and queso fresco

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If your taste buds could dab, this is what they'd do. (Our kids told us to write that. We don't know what it means.) We do know that these tostadas are loaded with flavor and piled with goodness, from a base of creamy guacamole, shrimp flavored with chipotle seasoning, and cooling sour cream on top. A meal this great, you'll want to floss after it. (We don't know what that means, either.) Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.

In Your Box (serves 2)

  • 1 Roma Tomato
  • Info
    4 Small Flour Tortillas
  • 1 Red Onion
  • Info
    2 oz. Sour Cream
  • 2 tsp. Chipotle Seasoning
  • 4 oz. Guacamole
  • Info
    1 oz. Queso Fresco
  • Info
    8 oz. Shrimp
  • 1 Poblano Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    571
  • Carbohydrates
    46g
  • Fat
    32g
  • Protein
    26g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Core tomato and cut into ¼" dice. Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Combine tomato, guacamole, and a pinch of salt and pepper in a mixing bowl. Set aside. Pat shrimp dry, and season all over with seasoning blend.

  • 2

    Make the Tostadas

    Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps. Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes. While tortillas bake, start topping.

  • 3

    Start the Topping

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until beginning to soften, 1-2 minutes. Add poblano and stir occasionally until lightly charred and tender, 3-5 minutes.

  • 4

    Finish the Topping

    Working in batches if necessary, add shrimp and a pinch of pepper to pan. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spreading guacamole on tostadas and topping with topping. Garnish with sour cream and cheese (crumbling with hands if necessary). Bon appétit!

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